- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after coming in from outside and eating.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Spoke to employee about when to wash hands.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The heavy cream, fruit salad, and sour cream was visibly spoiled.
Correction: Ensure food is safe and unadulterated. Spoiled foods were discarded.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for partially cooked or marinated-partially cooked Mahi Mahi.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: sour cream- 50*F and sour cream- 50*F in the mini display refrigerator in service station.
Correction: Sour Creams were discarded. Cook informed inspector that only sauces are supposed to be stored in the unit. Discontinue storing foods that require temperature control in this unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) mashed potatoes (numerous), ham chub, turkey chub, crab dip, squash, fruit salad with mellon, noodles, and soup in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. A list of foods prepared with date made and 7 day expiration date was drafted for all items that require date labeling.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The raw and/or undercooked oysters provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board at make table, potato slicer (excessive build up), some food containers on clean dish shelf, soda gun nozzle.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/17/2015 | Routine | |
This is a follow-up inspection to ensure time control or temperature control is being used effectively for foods in the make table:
-All foods in the make table have been removed from the unit and placed in the display reach in cooler. Sliced tomatoes, cheese, and deli meat in the make table are on a 4 hr time control for food safety. Time tracking/labels need to be placed on foods that are on time control daily and will be verified during inspections.
No violation noted during this evaluation. | 09/14/2015 | Follow-up | |
This is a follow-up inspection to address cold holding temperatures of the make table, walk-in cooler and the new refrigeration unit: The new refrigeration unit (reach in display cooler) is cold holding foods at proper temperatures 35-37*F. The make table is cold holding foods at 49-52*F. The walk-in cooler is not being used to store potentially hazardous foods (PHF's).
During the last follow-up inspection it was established that the make table and walk-in cooler were not capable of cold holding foods at 41*F, or lower. It was discussed with the person in charge that foods in the make table were to be relocated or placed in ice and PHF's were not be stored in the walk-in cooler. A data logger was used to establish that these units, in fact, were not cold holding foods properly.
During this inspection the Environmental Health Specialist observed foods being stored in the make table and not in ice. Foods in the make table were discarded. Foods will be placed in ice if stored in the make table, or placed on a 4 hour time control for food safety, where foods are discarded 4 hours after they are placed in the make table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following foods were cold holding at improper temperatures:
>turkey (51*F), shredded cheese (51*F), sliced cheese (45*F), tomato (49*F), butter (50*F) in the make table cooler, this unit's door does not shut on its own and gets stuck right before it fully closes, the door was observed left open
> tomatoes (45*F,45*F), cheese (47*F), sausage (49*F), shrimp (51*F,52*F), bacon wrapped shrimp (44*F), fish (46*F), crab dip (46*F), soup (44*F), corn (47*F) in the reach in cooler- this unit had items being pulled in and out of the unit a lot, this unit does get cold enough to properly cold hold foods, some foods were at proper temperatures, the fan was turned off so the air was not circulating the cold air
> ham (45*F, 45*F), ricotta cheese (45*F), butter (46*F), heavy cream (45*F), sliced cheese (45*F) in the walk-in cooler- this unit is not capable of cold holding foods at proper temperatures
Correction: If the make table is to be used to store foods, place the foods on ice and ensure the foods are kept at a temperature of 41*F or below. Keep door shut on the walk-in cooler at all times, if foods rise above 41*F relocate them to the freezer or place them on ice. A data logger will be used on each unit for the next three days to ensure the units are able to keep foods at 41*F, or lower.
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09/02/2015 | Follow-up | |
This is a follow-up inspection to address cold holding temperatures in the make table and walk-in cooler:
The walk-in cooler is cold holding foods at 41-43*F. The front of the unit, by the door is the warmest, so foods that are potentially hazardous will be moved towards the back.
The make table is cold holding foods at 44-55*F. This unit is opened and closed frequently. Foods are being placed on ice and this Sunday a new cooler is going to be added into the kitchen.
All potentially hazardous foods must be maintained at 41*F or lower at all times.
Time control can be used on PHF's as well as the time is tracked, a written policy is in place and all foods set out are discarded at the end of the 4 hrs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following foods were cold holding at improper temperatures:
>turkey (51*F), shredded cheese (51*F), sliced cheese (45*F), tomato (49*F), butter (50*F) in the make table cooler, this unit's door does not shut on its own and gets stuck right before it fully closes, the door was observed left open
> tomatoes (45*F,45*F), cheese (47*F), sausage (49*F), shrimp (51*F,52*F), bacon wrapped shrimp (44*F), fish (46*F), crab dip (46*F), soup (44*F), corn (47*F) in the reach in cooler- this unit had items being pulled in and out of the unit a lot, this unit does get cold enough to properly cold hold foods, some foods were at proper temperatures, the fan was turned off so the air was not circulating the cold air
> ham (45*F, 45*F), ricotta cheese (45*F), butter (46*F), heavy cream (45*F), sliced cheese (45*F) in the walk-in cooler- this unit is not capable of cold holding foods at proper temperatures
Correction: If the make table is to be used to store foods, place the foods on ice and ensure the foods are kept at a temperature of 41*F or below. Keep door shut on the walk-in cooler at all times, if foods rise above 41*F relocate them to the freezer or place them on ice. A data logger will be used on each unit for the next three days to ensure the units are able to keep foods at 41*F, or lower.
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08/20/2015 | Follow-up | |
The data logger results showed that the walk-in cooler was unable to properly cold hold. Placed in August 5, 2015 and taken out August 10, 2015. The walk-in cooler is to not be used to store any potentially hazardous foods. All PHF's are to be relocated to another unit that can properly cold hold. Food temperatures in the walk-in cooler were at 47*F. The data logger is being placed in the make table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following foods were cold holding at improper temperatures:
>turkey (51*F), shredded cheese (51*F), sliced cheese (45*F), tomato (49*F), butter (50*F) in the make table cooler, this unit's door does not shut on its own and gets stuck right before it fully closes, the door was observed left open
> tomatoes (45*F,45*F), cheese (47*F), sausage (49*F), shrimp (51*F,52*F), bacon wrapped shrimp (44*F), fish (46*F), crab dip (46*F), soup (44*F), corn (47*F) in the reach in cooler- this unit had items being pulled in and out of the unit a lot, this unit does get cold enough to properly cold hold foods, some foods were at proper temperatures, the fan was turned off so the air was not circulating the cold air
> ham (45*F, 45*F), ricotta cheese (45*F), butter (46*F), heavy cream (45*F), sliced cheese (45*F) in the walk-in cooler- this unit is not capable of cold holding foods at proper temperatures
Correction: If the make table is to be used to store foods, place the foods on ice and ensure the foods are kept at a temperature of 41*F or below. Keep door shut on the walk-in cooler at all times, if foods rise above 41*F relocate them to the freezer or place them on ice. A data logger will be used on each unit for the next three days to ensure the units are able to keep foods at 41*F, or lower.
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08/10/2015 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of oyster tags: the dates from when the product was last used is not written on the back of the tags once pulled from the container, and the tags are not kept in chronological order.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the bag of oysters.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION) The following foods were cold holding at improper temperatures:
>turkey (51*F), shredded cheese (51*F), sliced cheese (45*F), tomato (49*F), butter (50*F) in the make table cooler, this unit's door does not shut on its own and gets stuck right before it fully closes, the door was observed left open
> tomatoes (45*F,45*F), cheese (47*F), sausage (49*F), shrimp (51*F,52*F), bacon wrapped shrimp (44*F), fish (46*F), crab dip (46*F), soup (44*F), corn (47*F) in the reach in cooler- this unit had items being pulled in and out of the unit a lot, this unit does get cold enough to properly cold hold foods, some foods were at proper temperatures, the fan was turned off so the air was not circulating the cold air
> ham (45*F, 45*F), ricotta cheese (45*F), butter (46*F), heavy cream (45*F), sliced cheese (45*F) in the walk-in cooler- this unit is not capable of cold holding foods at proper temperatures
Correction: If the make table is to be used to store foods, place the foods on ice and ensure the foods are kept at a temperature of 41*F or below. Keep door shut on the walk-in cooler at all times, if foods rise above 41*F relocate them to the freezer or place them on ice. A data logger will be used on each unit for the next three days to ensure the units are able to keep foods at 41*F, or lower.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the make table cutting board was heavily soiled with debris build up and had foods being prepared on it.
Correction: Clean and sanitize these surfaces for food contact. The cutting board was removed from the facility to be resurfaced and cleaned.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the service station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A chemical spray bottle was unlabeled..
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/03/2015 | Risk Factor | |
This inspection is to address a complaint about no soap in the rest rooms. During the investigation several other violations were noted. It is also observed that there is very little prep space due to all prep tables having equipment and other miscellaneous items placed on them.
Complaint Details:
5/19/2015- EHS went to Olde Towne Tavern to investigate a complaint that occurred on May 15, 2015 where the complainant informed us that there was no handsoap in the restrooms. EHS spoke to an employee that was working on Friday and the employee did recall that they were out of hand soap and that the new waitress did not know where to find the soap and the employee showed her where the soap was and she was to refill them. During this investigation the EHS found that there was no handsoap in the kitchen. This was corrected during the inspection.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Employee brought in crabs that they caught in the water and had them cooked at facility, although they were reportedly not sold at restaurant.
Correction: Obtain food from sources that comply with the law. Foods from unapproved sources should not be brought in to the facility and be prepared at the facility.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use on the prep tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method. Operator agreed to cease vacuum sealing foods.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: Fresh fish packaged using the reduced oxygen packaging (ROP) method.
Correction: Cease the service or sale of ROP fresh fish. ROP may only be used with fish that are frozen before, during, and after packaging. Operator agreed to cease vacuum sealing foods.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board has a cell phone sitting on it where food prep was taking place. The cell phone was removed (corrected), but surface was not sanitized after its removal.
Correction: Store cell phone away from food, utensils and food prep surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Pests - Controlling Pests* (repeated violation)
Observation: Roaches were seen underneath the cookline metal table under the middle shelf. Adult and babies were observed. They hide in the support beam under the middle shelf.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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05/19/2015 | Complaint | |
All food temperatures taken were internal. All food temperatures were at proper cold holding temperatures. All foods cooked were cooked to proper temperatures.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands upon entering the kitchen and doing food preparation. The cook had just handled menus and brought them up front and removed his coat. Menus and clothing are sources of contamination.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Scoops have handle down in the food product and a container was used as a scoop with no handle. The hand contact surface of the container allows the hand and/or hand contact surface to come in contact with the food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use laying on prep tables, not in any sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The restroom handsinks, and kitchen handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: There is a lot of stuff in the back storage room off of hallway. Things are stacked high and the floor can't be seen.
Correction: Organize stuff and remove items not necessary to establishment. Floor must be able to be seen to monitor for pests and to be cleaned.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: some metal shelving is beginning to rust (including walk in cooler and bar refrigerators), can opener blade is worn, the door gaskets of the reach in refrigerator, metal butchers block on beer table where can opener is has a worn surface, reach in freezer and make table (1 door) are torn, two beer coolers at bar have rusty interior floors, filters are not in hood, kitchen door has a bare wood block as a handle (needs sealing so it can be cleaned), the wooden table in service station has a wooden surface, floor drain in service station is broken/cracked.
Correction: Repair or replace equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service containers and empty single use containers were observed reused for the storage of butter and other food, such as crab, turkey, ham etc...
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: mini cooler at bar, tea table, utensil storage drawer, some metal storage racks (lower shelves), sides of fryer, lower shelves of cookline prep table, chairs in kitchen, interior of 2 beer cooler and keg cooler and speed rack, front of white refrigerator and handle.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the back of the kitchen is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only. Use three compaertment sink to thaw/rinse food until a designated prep sink is added to the back of kitchen.
- Outer Openings - Protected (repeated violation)
Observation: The back door does not shut by itself with the self closing mechanism and gets stuck. The front door does not have a self closing mechanism, this makes it more of a risk of getting left open and insects/rodents entering. The back door was left ajar after a food delivery, but was closed by inspector.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and service station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: grout deteriorated at the service station, kitchen floor has pits in some areas that trap dirt and floor around the three compartment sink is not smooth, paint is peeling on kitchen floor, a few ceiling tiles are damaged in facility (from old leaks), numerous small holes in kitchen walls that can harbor insects, wall paper torn in hallway to restrooms, wall cover popping off at bottom of wall at entrance into the kitchen, coving coming off at back of kitchen, floors/wall junctures not sealed under make table, reach in's and at cookline, carpet strip missing by pool tables, substance adhered to the wall by dishmachine that used to attach the soap dispenser.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: floor tiles at service station have heavy build up between them, kitchen floor has build up, floor highly soiled below three compartment sink, walls need to be cleaned around back handsink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: A few live roaches were seen by the back hand sink.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/02/2015 | Routine | |
This follow-up is being conducted to address repeat violations, cleanliness, pest control, and to ensure the handsink is not blocked by the refrigerator. The refrigerator has been moved out so that the service station handsink is more accessible. Pest control services have been out twice in December and in February. Rest control record for services in February were not available and will be emailed to inspector. The bar/keg coolers are all draining properly. Floor drain covers are on in the restroom.
Notes: Grease trap leaking. Clean and maintain grease trap. Ceiling leaking in back left corner of dining room. Fix leak.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container. The shellstock tags do not have the date written on then from when they were last used and are not in chronological order.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: rust on some storage shelving units, floor drain grate broken in service station, floor drain cover missing in restroom, ice built up in chest freezer, chest freezer gasket torn, chest freezer door handle missing, some refrigeration metal shelves are beginning to rust, some bottoms of beer coolers are rusting.
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface has accumulations of grime and debris: lower shelves of prep tables/cookline pot shelves, small shelf at kitchen entry, storage cart by service station beverage dispensers, some shelves in refrigerators, metal storage racks in service station and in back of kitchen, chair at cookline, mop heads, some refrigeration door gaskets, wooden table block (corrected), can opener arm, sides of cookline equipment (fryer etc.), hood vents over cookline, interior of beer coolers, inside lip of three compartment sink and the three compartment sink base, and toaster, dust/soil/grease build up on objects on lower shelves on shelving unit in service station and shelving unit near kitchen exit (liner on shelves is soiled as well).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the back of the kitchen is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: Outer opening front door of the food establishment is not self-closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair: floor grout is deteriorating in several areas in kitchen/bar, paint is peeling from the floor, floor and wall juncture is not sealed in back of kitchen and front service station wall, floor material around grease trap is not smooth and easily cleanable, there are several areas where the wall or ceiling (tape on ceiling to cover damage) is either damaged or a hole has been drilled and not sealed around object or fixture going through wall, the wall where handsink used to be is not smooth and easily cleanable (substance adhered to it).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal all holes in restaurant. Ensure walls/ceilings are puttied and painted, to help prevent pest harborage
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: Floors in service station (debris under equipment with roaches seen in this area), walls in service station by ice machine/storage rack, walls and floors in dish area (especially around grease trap).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry and where it is stored soils the walls in the service station.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests* (repeated violation)
Observation: Numerous roaches were seen beside and behind the ice machine in the service station. Several ants were seen crawling on the last beer cooler at bar.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The operator stated an exterminator will be there tomorrow, provide inspector with extermination records. Maintain floors clean and free of clutter to help prevent roach harborage.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Chemical spray bottle at bar is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/05/2015 | Follow-up | |
The facility still has a presence of roaches and needs to address cleaning issues that contribute to the roaches harborage. Some roaches were found living in cardboard boxes and these boxes were discarded. Roaches were seen at the tea counter, three compartment sink, in cardboard boxes and shelving unit for foods and utensils. The owner said the exterminator company will come back out tomorrow morning for the roaches. I spoke with the owner about having the pest control company come out more often until the roaches are gone and to work eliminating conditions that make them want to stay.
There were 2 repeat critical observations for cold holding of butter pats (out at room temp) and chemical spray bottle labeling.
There was food thawing in the hand sink in the back of kitchen.
The mop and brooms need to be replaced, they are worn and heavily soiled.
Re-inspection will occur in 30 days to check on cleaning and pest control services.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter pats that requires refrigeration is sitting out in a basket at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment Compartments, Drainage (repeated violation)
Observation: The bar beer cooler/keg cooler is not draining and not properly plumbed to drain. Water is pooling inside of unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: rust on some storage shelving units, floor drain grate broken in service station, floor drain cover missing in restroom, ice built up in chest freezer, chest freezer gasket torn, chest freezer door handle missing, some refrigeration metal shelves are beginning to rust, some bottoms of beer coolers are rusting.
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface has accumulations of grime and debris: lower shelves of prep tables/cookline pot shelves, small shelf at kitchen entry, storage cart by service station beverage dispensers, some shelves in refrigerators, metal storage racks in service station and in back of kitchen, chair at cookline, mop heads, some refrigeration door gaskets, wooden table block (corrected), can opener arm, sides of cookline equipment (fryer etc.), hood vents over cookline, interior of beer coolers, inside lip of three compartment sink and the three compartment sink base, and toaster, dust/soil/grease build up on objects on lower shelves on shelving unit in service station and shelving unit near kitchen exit (liner on shelves is soiled as well).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening front door of the food establishment is not self-closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair: floor grout is deteriorating in several areas in kitchen/bar, paint is peeling from the floor, floor and wall juncture is not sealed in back of kitchen and front service station wall, floor material around grease trap is not smooth and easily cleanable, there are several areas where the wall or ceiling (tape on ceiling to cover damage) is either damaged or a hole has been drilled and not sealed around object or fixture going through wall, the wall where handsink used to be is not smooth and easily cleanable (substance adhered to it).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal all holes in restaurant. Ensure walls/ceilings are puttied and painted, to help prevent pest harborage
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: Floors in service station (debris under equipment with roaches seen in this area), walls in service station by ice machine/storage rack, walls and floors in dish area (especially around grease trap).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry and where it is stored soils the walls in the service station.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests* (repeated violation)
Observation: Numerous roaches were seen beside and behind the ice machine in the service station. Several ants were seen crawling on the last beer cooler at bar.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The operator stated an exterminator will be there tomorrow, provide inspector with extermination records. Maintain floors clean and free of clutter to help prevent roach harborage.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemical spray bottle at bar is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/26/2015 | Follow-up | |
All food temperatures taken were internal. There is only one handsink in kitchen and it is in the service station.
Renovations have been completed in kitchen without submitting floor plans as required and a handsink has been removed in the kitchen without our knowledge or approval
. The ice bucket is damaged and needs to be replaced.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of oyster tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers: salt, sugar, oil and other spices.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter 73*F cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment Compartments, Drainage
Observation: The bar beer cooler/keg cooler is not draining and not properly plumbed to drain. Water is pooling inside of unit.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: rust on some storage shelving units, floor drain grate broken in service station, floor drain cover missing in restroom, ice built up in chest freezer, chest freezer gasket torn, chest freezer door handle missing, some refrigeration metal shelves are beginning to rust, some bottoms of beer coolers are rusting.
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface has accumulations of grime and debris: lower shelves of prep tables/cookline pot shelves, small shelf at kitchen entry, storage cart by service station beverage dispensers, some shelves in refrigerators, metal storage racks in service station and in back of kitchen, chair at cookline, mop heads, some refrigeration door gaskets, wooden table block (corrected), can opener arm, sides of cookline equipment (fryer etc.), hood vents over cookline, interior of beer coolers, inside lip of three compartment sink and the three compartment sink base, and toaster, dust/soil/grease build up on objects on lower shelves on shelving unit in service station and shelving unit near kitchen exit (liner on shelves is soiled as well).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes washed at bar with no sanitizer, dish soap and water used.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use coffee stir straws found stored in the bar handsink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening front door of the food establishment is not self-closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair: floor grout is deteriorating in several areas in kitchen/bar, paint is peeling from the floor, floor and wall juncture is not sealed in back of kitchen and front service station wall, floor material around grease trap is not smooth and easily cleanable, there are several areas where the wall or ceiling (tape on ceiling to cover damage) is either damaged or a hole has been drilled and not sealed around object or fixture going through wall, the wall where handsink used to be is not smooth and easily cleanable (substance adhered to it).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal all holes in restaurant. Ensure walls/ceilings are puttied and painted, to help prevent pest harborage
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: Floors in service station (debris under equipment with roaches seen in this area), walls in service station by ice machine/storage rack, walls and floors in dish area (especially around grease trap).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry and where it is stored soils the walls in the service station.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests* (repeated violation)
Observation: Numerous roaches were seen beside and behind the ice machine in the service station. Several ants were seen crawling on the last beer cooler at bar.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The operator stated an exterminator will be there tomorrow, provide inspector with extermination records. Maintain floors clean and free of clutter to help prevent roach harborage.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Bleach spray bottle in excess of 200 ppm and quat tablet sanitizer bottle spray in excess of 400 ppm being applied to food contact surfaces is too strong. Bleach wiping cloth bucket to wipe down utensils and cutting boards is too strong, in excess of 200 ppm
Correction: Bleach sanitizer should be at 50-150 ppm and never over 200 ppm (considered toxic to humans in those concentrations). Quaternary ammonia sanitizer should be at a concentration of 200 ppm.
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12/22/2014 | Routine | |
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
All food temperatures taken were internal. Handsink is not hooked up in kitchen, it is clogged. A dishmachine is being installed and the handsink is being moved. Submit a plan review to your local environmental health office. There is a small fruit fly problem at bar and in kitchen. The ventilation hood system above the cookline has a heavy build-up of grease and dust, this is a fire hazard. It is highly suggested that the hood get thoroughly cleaned as soon as possible.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: There is debris in ice. The interior of the ice machine has a substance growing on it and it is dropping into the ice.
Correction: Ensure food is safe and unadulterated. The ice with debris was removed from ice and the operator is to clean ice machine to prevent future occurrences.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: (CORRECTED DURING INSPECTION) The following inadequate record keeping for oysters was observed:
>>The dates are not written on the back of the tags once box of oysters are used.
>>Tags are missing from the oyster containers
>>The tags for the oysters are not available or are discarded immediately after the container is empty.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Record the date on the tag once removed from oysters. Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meat, containers of mashed potatoes, crab cakes, and batter in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the Kitchen handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the bar handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/06/2014 | Risk Factor | |
All food temperatures taken were internal.
- Thawing (corrected on site)
Observation: Shrimp and fish improperly thawed at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cod cold holding at improper temperatures of 44-46°F, cod was recently thawed at room temperature. Shucked oysters cold holding at improper temperatures of 42-51°F
Correction: the oysters had been set out on a warm surface and the bottom portion of the container was warm, while the top portion was still cold.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked tuna is provided on the menu without proper disclosure. Although the consumer advisory on the menu has been recently updated the menu does not provide the asterisks beside tuna.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following surfaces is not corrosion resistant, nonabsorbent, and/or smooth:
>>Cardboard boxes used to store grease buckets
>>Bare wood door framed not finished
>>Carpet on dolly
>>Fiberboard liquor shelves
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar cooler with milk and homestyle refrigerator in the service station.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The women's handsink, men's handsink, and service station handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filter missing.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Interior frame around beer cooler's doors are damaged and can be easily seen when doors are opened
>>Beer cooler door does not stay shut and a cork is used to keep door closed
>>Service station swinging door is getting stuck on floor and does not shut all the way
>>Some racks are rusting in a couple of the refrigeration units
>>Interior of beer coolers are rusting
>>A few metal shelving units are rusting (especially by three compartment sink))
Correction: Repair the following equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table and the small white cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer food grip handle, thermometer for taking food temperature
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
>>Metal shelving units in the kitchen (3 in the back, 1 by 3 comp sink)
>>Grease trap top has heavy residue build-up
>>Deep fryer sides that are next to eachother (outer facing walls are clean)
>>Hood ventilation system has grease build up and dust
>>Sugar bucket in service station heavily soiled
>>Some shelf liner is older and soiled
>>Mops
>>Interior of beer coolers
>>Utility style sink used for thawing
>>Handsink in service station
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, there was not a sufficient amount of sanitizer in the wiping cloth bucket to wipe down the cutting boards.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean cooking equipment is stored on a dusty shelving unit by the back door where the waste buckets are stored next to it. The clean pots, pans and cooking equipment are getting splashed by the contents of the waste bucket and dust is accumulating on shelving unit from being right by the back door.
Correction: Store cooking equipnment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the service station is being used for purposes other than washing hands. An employes beverage was stored in handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: Front outer opening of the food establishment is not self closing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (corrected on site)
Observation: Light bulbs burnt out in dry food storage area.
Correction: Light bulbs replaced during inspection.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Floor pitted in kitchen and newer paint job on floor peeling
>>Ceiling damaged in men's restroom (larger section where it appears a pipe was repaired
>>Wall damaged behind slicer (small), walls not finished around door frames
>>Grout deeply deteriorating in between floor tiles in service station
>>Vinyl floor at bar damaged, when stepped on water comes out from under hole in vinyl floor
>>Carpet flooring material in dining room is damaged in some areas (sections are missing)
>>Coving missing around three comp sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning:
>>Walls behind slicer prep table
>>Wall at service station behind and around metal shelving unit
>>Wall around three compartment sink
>>Debris built up in crack in between tiles in service station where grout is deteriorating
>>Floors under cookline
>>Floors to the right of bar three compartment sink
>>Floors around three compartment sink
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/14/2014 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked tuna bites on the regular menu do not contain the proper identification (*) that goes along with the disclosure statement. Lunch menu insert and breakfast menu insert does not contain consumer advisory for undercooked foods.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Fiberboard shelves storing liquor and sodas are not washable.
Correction: Seal/resurface/paint the shelves to provide a smooth, easily cleanable, and non-abosorbent surface.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment observed in poor repair:
>>One of three door gaskets torn on the make table
>>A few storage racks in back of kitchen are rusting
>>Damaged frame where door seals on beer cooler nearest to office
>>Torn gasket on right door to beverage air refrigerator
>>Floor drain cover in wait station
>>Can opener blade worn
Correction: Repair or replace equipment
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table are heavily scratched and scored, as well as the small transportable cutting board. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: A steamer has been added and the hand sink cold water line has been directly connected to steamer. The hand sinks water cold water line is continuously running with the way it has been plumbed and water is being expelled from piping that comes out of the back of steamer at a constant rate. A bucket has been placed under the pipe to catch the water, but sometimes it overflows. Water was observed puddling on the floor and the cold water was turned off at sink, making handwashing difficult due to water becoming too hot.
Correction: Repair and maintain all plumbing components and fixtures. The hand sink must be equipped with running hot and cold water.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not self closing to protect against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
1) Grout in waitstation in front of beverage machines, entry way and around floor drains
2) Door frame not finished at kitchen entry
3) Lower wall panel of new wall in kitchen entry is not sealed to the wall.
4) Top and base of grease trap corroded.
5) Cove molding not secured to wall around three compartment sink.
6) Cove molding not secured to wall between the make table and prep table.
7) Paint peeling on the kitchen floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/13/2013 | Follow-up | |
All food temperatures taken were internal. Employee health information discussed and handouts provided.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: The tags for the oysters are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw hamburger stored over ready-to-eat (RTE) food in the refrigeration unit and above fish.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked tuna bites on the regular menu do not contain the proper identification (*) that goes along with the disclosure statement. Lunch menu insert and breakfast menu insert does not contain consumer advisory for undercooked foods.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Fiberboard shelves storing liquor and sodas are not washable.
Correction: Seal/resurface/paint the shelves to provide a smooth, easily cleanable, and non-abosorbent surface.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment observed in poor repair:
>>One of three door gaskets torn on the make table
>>A few storage racks in back of kitchen are rusting
>>Damaged frame where door seals on beer cooler nearest to office
>>Torn gasket on right door to beverage air refrigerator
>>Floor drain cover in wait station
>>Can opener blade worn
Correction: Repair or replace equipment
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make table are heavily scratched and scored, as well as the small transportable cutting board. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stationary potato slicer and handles to hand held slicers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) conduit behind the cookline
2) exterior of fryer
3) exterior of grill
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: A steamer has been added and the hand sink cold water line has been directly connected to steamer. The hand sinks water cold water line is continuously running with the way it has been plumbed and water is being expelled from piping that comes out of the back of steamer at a constant rate. A bucket has been placed under the pipe to catch the water, but sometimes it overflows. Water was observed puddling on the floor and the cold water was turned off at sink, making handwashing difficult due to water becoming too hot.
Correction: Repair and maintain all plumbing components and fixtures. The hand sink must be equipped with running hot and cold water.
- Refuse - Cleaning Receptacles
Observation: Grease trap filled with grease to the point of where it is affecting its functionality. According to employees they have to drain three compartment sink slowly or water will come out of grease trap. A container was observed beside grease trap with grease and water.
Correction: Grease traps are to be cleaned at a frequency that prevents the build up of grease.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not self closing to protect against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the wait station sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the wait station and kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: No light fixture in dry goods storage area.
Correction: Provide light fixture in dry goods storage area, lighting should be at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
1) Grout in waitstation in front of beverage machines, entry way and around floor drains
2) Door frame not finished at kitchen entry
3) Lower wall panel of new wall in kitchen entry is not sealed to the wall.
4) Top and base of grease trap corroded.
5) Cove molding not secured to wall around three compartment sink.
6) Cove molding not secured to wall between the make table and prep table.
7) Paint peeling on the kitchen floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures in need of cleaning:
>>The rubber mats in the kitchen have heavy residue build-up
>>Grease on floor beside deep fryers
>>Floors in wait station have heavy residue build-up (scrapping needed to remove)
>>Floors under storage shelving in back of kitchen
>>Wall behind storage racks in wait station
>>Ceiling tiles in waitstation have been splashed with dark colored substance
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Roach harborage conditions exist in the kitchen. A few roaches were observed on the wall dividing dish area and cooking line. Upon further inspection numerous roaches were observed behind soap dispenser in dish room. A few more roaches were seen on floor and wall around 3 compartment sink.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
10/22/2013 | Routine | |
alll food temperatures observed are internal.
no orders cooked during evaluation (all orders came in were ready to eat).
EHS could not determine at time of evaluation what the active concentration level is for the multi quat sanitizer. Ensure posted instructions are followed as the concentration was measured at greater than 300 ppm. The water was 112* and instructions advise to let cool (should be 75*). No food contact surfaces were cleaned at time of evaluation.
2013 permit issued
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Shell fish tags could not be located for review.
Correction: Shell fish tags are to be filed in chronological order once the original container is emptied. The date the box/container is emptied shall be labeled on the tag and kept on file for 90 days.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tag missing from the box of oysters.
Correction: Corrected. Tag was removed from box and placed in drawer. Tag was put with the box. Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Handle of pitcher used to dispense bulk ice is stored in the ice.
Correction: Store the handle OUT of the ice.
- Thawing (corrected on site)
Observation: Improper methods used to thaw burgers and fish.
Correction: Corrected. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Ready to eat sliced deli meats, chowder, and chicken breasts are not labeled with a use by date.
Correction: Ready to eat food shall be consumed or discarded within 7 days of preparation (day one is day food prepared or opened). Label the use by dates on the products or use an approved method for date labeling.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers on the Lunch Special insert and the eggs on the Breakfast menu that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Cardboard box/flat used for draining french fries out of the fryer.
Correction: Corrected. Advised to discontinue using cardboard since it is not washable and has not been cleaned for food contact. Provide approved equipment for food contact such as metal/plastic bowl or pan.
- Wood, Use Limitation
Observation: Press wood bowls used and several are in poor repair.
Correction: If wood is to be used for food contact it shall be hardwood and in good repair. Replace these bowls with approved wood or material.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Fiberboard shelves storing liquor and sodas are not washable.
Correction: Seal/resurface/paint the shelves to provide a smooth, easily cleanable, and non-abosorbent surface.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided or located at the warmest part of the keg cooler (storing dairy).
Correction: Provide thermometers inside refrigerators at the front by the door (i.e. warmest part of the unit).
- Equipment - Good Repair and Proper Adjustment
Observation: 1)Wood table top next to the potato prep table in in poor repair.
2) Wood prep table shelf at the bar is no longer sealed--shelf surface is scored.
Correction: Repair/replace these surfaces to provide a smooth, easily cleanable, and non-absorbent surface.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards at the make table and bar are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following are not clean:
1) rubber shelf liner on equipment rack
2) knife in kinfe rack
3) potato cutter
Correction: Clean and sanitize these surfaces before next use.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) floor fan and cover
2) exterior of fryer (the one that is operational)
3) shelves below the chargrill
4) chargrill drip pan
5) vent hood filter over the fryer
6) knife rack
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Food equipment and ladles are stored in splash area (paper towels located on rack with these items).
Correction: Corrected. Store the paper towels at the hand sink to prevent splash contamination of the food contact surfaces.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: 1) Aluminum foil lining wall left of fryer.
2) Walls not finished in area of ice machine.
3) Wall not finished at prep table.
Correction: Remove the aluminum foil since the wall itself is smooth and easily cleanable. The foil is ripped and not clean. Finish the walls to provide a smooth, easily cleanable, and non-absorbent surface.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor-wall junctures not sealed at the soda dispenser and back prep table.
Correction: Seal the floor-wall junctures.
- Outer Openings - Protected (repeated violation)
Observation: Front door is not self closing.
Correction: Install or if present, adjust the self closing device so the door closes by itself.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the back hand sink in the kitchen and at the service area hand sink.
Correction: Ensure all hand sinks are supplied with soap so employees may wash their hands.
- Lighting, Intensity (corrected on site) (repeated violation)
Observation: Lighting insufficient at the back prep table and at the meat slicer.
Correction: Upgrade the lighting to at least 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Door frame not finished at kitchen entry.
2) Paint peeling on the kitchen floor.
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 1) The rubber mats in the kitchen are sticky.
2) Floor not clean behind cookline (minimal), right of the rack next to the ice machine, three comaprtment sink, and soda syrup rack
3) Walls not clean at the soda dispenser and the storage rack in the same area
4) Ceiling tiles are not clean due to food splash in service area
Correction: Clean.
|
12/17/2012 | Routine | |
all food temperatures observed are internal.
Please address section 3170 prior to Dec. 31, 2012 or 2013 permit may not be issued.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tag for the clams was removed and discarded upon delivery.
Correction: Corrected. Staff able to retrieve shellfish tag as it was delivered prior to EHS arrival. Advised that the tag shall remain attached to the bag until the contents have been emptied and that the date the bag was emptied shall be written on the tag. The tags shall be filed and maintained in chronological order for 90 calendar days from the date the container is emptied.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Ziploc bags of raw chicken wings stored in tub with scallops and clams.
Correction: Store chicken physically separate and/or below the seafood to prevent potential cross contamination since chicken requires a higher cooking temperature to destroy disease causing pathogens.
- Cooling Methods (corrected on site)
Observation: Improper methods used to cool parcooked chicken breasts (off the grill 90-100*)--they were placed in at least a 4 inch pan stacked 3-4 high.
Correction: Corrected. Advised to use approved methods to cool from from 135* to 70* within 2 hours and from 70* to 41* within 4 hours. Approved methods include laying out the chicken breasts in a single layer on a sheet pan and placing in the refrigerator or freezer to continue rapid cooling to 41*.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers on the Lunch Special insert and the eggs on the Breakfast menu that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Fiberboard shelves storing liquor and sodas are not washable.
Correction: Seal/resurface/paint the shelves to provide a smooth, easily cleanable, and non-abosorbent surface.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: 1) Box grater stored on shelf above the three compartment sink is corroded.
2) Multiple rims/edges of the press wood bowls are in poor repair.
Correction: Discontinue using the corroded box grater. Disconinue using the press wood and provide sturdy, smooth, washable food containers.
- Equipment - Good Repair and Proper Adjustment
Observation: One of three door gaskets torn on the make table.
Correction: Repair/replace the gasket.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Storage racks corroding.
Correction: Resurface or replace the storage racks.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition:
1) along the make table
2) at the bar
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Good Repair and Calibration of Thermometers
Observation: Thermometer inside the keg cooler storing dairy is broken.
Correction: Replace the thermometer with one that is accurate and operational.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site) (repeated violation)
Observation: Soft sided buckets are being reused.
Correction: Corrected by discarding. Once the original contents of these buckets have been emptied the buckets shall not be reused. Provide approved multi-use containers for storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) box grater on shelf above three compartment sink (which is also corroded)
2) meat slicer
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) conduit behind the cookline
2) exterior of fryer
3) exterior of grill
4) can opener blade
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Bowls stored unprotected and in the splash area of the handsink adjacent to the cookline.
Correction: Corrected. Store bowls protected and out of the splash area.
- Plumbing System Maintained in Good Repair
Observation: The floor drain/sink next to the soda syrup rack is not draining properly.
Correction: Repair/service to restore proper drainage.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: 1) Aluminum foil lining wall left of fryer.
2) Walls not finished in area of ice machine.
3) Wall not finished at prep table.
Correction: Remove the aluminum foil since the wall itself is smooth and easily cleanable. The foil is ripped and not clean. Finish the walls to provide a smooth, easily cleanable, and non-absorbent surface. Per operator, FRP panel to be installed at prep table.
- Outer Openings - Protected
Observation: Front door is not self closing.
Correction: Install or if present, adjust the self closing device so the door closes by itself.
- Lighting, Intensity
Observation: Lighting insufficient at the liquor storage area and kitchen prep table.
Correction: Increase lighting to provide at least 50 foot candles at the prep table and 10 foot candles at the storage rack.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Light switch cover plate not in place on new wall at kitchen entry.
2) Door frame not finished at kitchen entry.
3) Lower wall panel of new wall in kitchen entry is not sealed to the wall.
4) Top and base of of grease trap corroded.
5) Cove molding not secured to wall around three compartment sink.
6) Cove molding not secured to wall between the make table and prep table.
7) Paint peeling on the kitchen floor.
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The rubber mats in the kitchen are sticky.
Floor not clean behind cookline (minimal) and right of the rack next to the ice machine.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few live roaches observed between the make table and prep table (in the loose cove molding).
Correction: Per operator, routine pest service provided by National and additional service requested at time of evaluation. Advised operator to eliminate harborage areas by securing cove molding to walls throughout facility where needed.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Several chemical spray bottles are not properly labeld (labels have faded).
Correction: Label the contents of the chemical spray bottles.
- Toxics - Separation of Toxics (corrected on site)
Observation: Bulk soap and chemical spray bottle(s) improperly stored above and with food containers on rack next to hand sink.
Correction: Corrected. Store chemicals separate and below food, food contact surfaces, and equipment to prevent accidental contamination.
|
08/23/2012 | Routine | |
all food temperatures observed are internal.
provided documentation for employee health.
CFM status is pending--course completed and awaiting certification. Candidate shall register with the Hampton Health Department ($10 fee) once certificate received and post the Hampton certificate in public view.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (onions) with their bare hands.
Correction: Corrected. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Bags of raw chicken stored in ice with bag(s) of scallops.
Correction: Store chicken separate from the scallops to prevent cross contamination since chicken requires a higher cooking temperature for the destruction of disease causing bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meat (salami, turkey, ham) on the make table rail cold holding 43-47* (bottom stack 43, top stack 46/47*) and deli meats inside the make table refrigerator observed at 44-46*.
Correction: Corrected. Discontinue overstacking the meat on to the top inserts. The unit itself was pulled away from the wall and bags of lettuce were moved around to prevent blocking of the interior fan unit. Also, the thermostat was adjusted. Within 30 minutes, the unit went from 45* to 40* ambient air temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: In-use breading not being sifted.
Correction: Corrected. Sift in-use breading once every 4 hours and transfer to a clean and sanitized container for storage at end of day.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: 1) Ready to eat portioned sliced meat not labeled with a use by date once pulled from the freezer.
2) Ready to eat seafood mixture in refrigerator not labeled with a use by date.
Correction: Corrected. Advised that once ready to eat food (deli meat) is pulled from the freezer, it shall be labeled with the use by date to ensure product is consumed or discarded within 7 days (provided meat is sliced and frozen on the same day). Prepared ready to eat food shall be labeled with a use by date for use within 7 days of preparation.
- Single-Service and Single-Use, Characteristics*
Observation: Frozen flounder stored in black trash bags in freezer.
Correction: Discontinue use of the black trash bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: 1) Multiple rims/edges of the press wood bowls are in poor repair.
2) Lid to breading container is cracked.
3) Plastic ice scoop cracked.
Correction: Discard damaged equipment. Disconintue using the press wood and provide a sturdy, smooth, washable food container.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the bar refrigerator storing dairy products.
Correction: Provide a thermometer inside the unit at the front by the doors.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build-up observed at upper rim of chest freezer.
Correction: Defrost and clean the unit as often as necessary.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rack storing equipment (catering equipment) such as chaffing dishes is begining to corrode.
Correction: Resurface or replace the rack to provide a smooth and easily cleanable surface.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers (oyster buckets and pepperocino jar) were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Carbon build up observed on the seafood fryer baskets.
Correction: Remove the carbon build-up.
- Non-Food Contact Surfaces
Observation: Sides of the french fry fryer are not clean.
Correction: Clean.
- Refuse - Covering Receptacles
Observation: Dumpster lid open.
Correction: Maintain lids and doors closed when not in continuous use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The walls in the kitchen entry way (new construction) are not finished.
Correction: Finish the walls so they are washable.
- Outer Openings - Protected (corrected on site)
Observation: Back door was propped open.
Correction: Corrected. Protect outer openings by keeping the tightly closed or installing approved protective devices (such as air curtain or screen door) to prevent pest entry.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at the handsink next to the three compartment sink (dispenser empty).
Correction: Corrected. Ensure a supply of soap is stocked at the hand sink.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out/not operational at kitchen entry way.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Light switch cover plate not in place on new wall at kitchen entry.
2) Door frame not finished at kitchen entry.
3) Lower wall panel of new wall in kitchen entry is not sealed to the wall.
4) Top of grease trap corroded.
5) Cove molding not secured to wall around three compartment sink.
Correction: Maintain the physical structures in good repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (see CO2 tank and below refrigerator).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
05/01/2012 | Routine | |
all food temperatures observed are internal.
2012 permit issued
- Critical: Demonstration of Knowledge*
Observation: Facility lacks a certified food manager.
Correction: At least one full time employee shall successfully complete an approved food safety course and register the certificate with the Hampton Health Department. The Hampton certificate shall be posted in public view. This person is responsible for training all food employees in food safety as it pertains to their duties.
- Critical: Food in a Hermetically Sealed Container*
Observation: Unlabled home jarred peppers observed in the homestyle refrigerator
Correction: Corrected by removing from premises (discarded). Obtain food in hermetically sealed containers from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over that plant.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pastrami, shell eggs, oysters, salsa, potato soups in refrigerator cold holding at improper temperatures (48*-50*).
Correction: Corrected. Cold hold potentially hazardous foods at or below 41*. Several factors may be affecting the temperatures such as possible improper cooling of soups (soups were discarded) and defrost cycle may be cycling longer than intended.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat portioned sliced meat not labeled with a use by date once pulled from the freezer.
Correction: Advised that once ready to eat food is pulled from the freezer, it shall be labeled with the use by date to ensure product is consumed or discarded within 7 days (provided meat is sliced and frozen on the same day).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Mop sink/hand sink supported by cinderblocks.
Correction: Replace cinderblocks wtih material that is smooth, easily cleanable, and non-absorbent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard flats used to store cups at the bar and serving utensils in the kitchen on the rack.
Correction: Discontinue using cardboard for storage once the original contents have been emptied since it is not washable. Provide approved storage containers or surfaces.
- Food Contact Surfaces - Cleanability*
Observation: Multiple rims/edges of the press wood bowls are in poor repair.
Correction: Discard damaged bowls. Disconintue using the press wood and provide a sturdy, smooth, washable food container.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the bar refrigerator storing dairy products.
Correction: Provide a thermometer inside the unit at the front by the doors.
- Cooling, Heating, and Holding Capacities
Observation: The two door reach-in refrigerator is cold holding potentially hazardous foods (phfs) above 41* (ambient air temeperature range observed at 36* on turbo cool to 56*).
Correction: Refrigeration equipment shall cold hold phfs at or below 41*. Monitor the ambient air temperature and internal food temperatures at least once every hour to ensure unit is holding. Unit appears to have gone into defrost several times during duration of the evaluation and may be off timing (cycle may be lasting too long).
- Equipment - Good Repair and Proper Adjustment
Observation: Rack storing equipment such as chaffing dishes is begining to corrode.
Correction: Resurface or replace the rack to provide a smooth and easily cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) meat slicer
2) knife rack
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) stove drip tray
2) small spice shelf next to dish rack
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean buckets on cookline table shelf were not observed stored in a position to allow air-drying.
Correction: Store the buckets in a self-draining position that allows air-drying.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handsink/mop sink not connected to water--water does not turn on.
Correction: Restore the sink to operation.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The walls in the kitchen entry way (new construction) are not finished.
Correction: Finish the walls so they are washable.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at cookline hand sink.
Correction: Corrected. Ensure all hand sinks are stocked with paper towels.
- Lighting, Intensity
Observation: Light bulbs burned out at kitchen entry way.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair
Observation: 1) Light switch cover plate not in place on new wall at kitchen entry.
2) Door frame not finished at kitchen entry.
3) Lower wall panel of new wall in kitchen entry is not sealed to the wall.
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) some grease on floor behind cookline equipment
2) rubber floor mat is very sticky
3) floor stained around/below the three compartment sink and hand sink adjacent to.
Correction: Clean.
|
01/11/2012 | Routine | |
all food temperatures observed are internal.
Plans for bar renovation in progress were not submitted prior to start of construction. PERMIT FOR 2012 SHALL NOT BE ISSUED
1) until current set of plans submitted to this office
2) service sink installed
3) ALL repairs to physical structures (see 3170) are completed
4) lighting upgraded in the area of the three compartment sink
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting gloves on to handle food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on gloves to engage in food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: In-use spatulas and grill appertunances are stored on cloth towel lining sheet pan at the stove.
Correction: Discontinue storing in-use utensils on the cloth towel since cloth is absorbent and can spread disease causing pathogens. Advised to store the utensils directly on the metal baking pan and to wash, rinse, and sanitize the pan and the utensils at least once every 4 hours.
- Thawing (corrected on site) (repeated violation)
Observation: Multiple bags of frozen chicken are thawing in tub at room temperature (internal temperatures of chicken ranged from frozen to 48/50*).
Correction: Corrected. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods
Observation: The methods used for cooling sliced tomatoes stored on the top insert of the make table were not adequate.
Correction: Advised that the top insert is not designed for cooling or chilling food. Once the tomatoes are sliced, they shall be cooled to 41* within 4 hours or shall be consumed or discarded within 4 hours of cutting (time must be tracked/measured once product cut).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two bowls of BBQ (46.9*) and carton of eggs (49.6*) in homestyle refrigerator are cold holding at improper temperatures.
Correction: Corrected by discarding. Cold hold potentially hazardous foods (phfs) at or below 41*. Suggested designating this refrigerator for whole produce and non-phf storage only since these do not have to be maintained at or below 41* for food safety.
- Wood, Use Limitation
Observation: Press wood bowls used for food contact and rims/edges are chipping on several.
Correction: Hard maple or equivalently hard, close-grained wood shall be used for food contact surfaces. Suggest discontinue using these presswood bowls and replacing with approved material such as plastic or metal.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1) Cardboard panel lining side of speed rack.
2) Bare wood shelf at new bar service window.
3) Bare wood supporting table at bar below new service window.
Correction: These surfaces are exposed to splash, spillage, or food soiling and shall be constructed of a corrosion-resistant, non-absorbent, and smooth material. Remove cardboard and replace with approved material and paint to seal all bare wood.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed onto a platter on the floor.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles i.e. install approved catch pan at the vent hood system.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the bar undercounter refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips not provided/could not be located.
Correction: Provide quaternary ammonia test strips and ensure staff can locate them.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Three compartment sink not sealed to adjoining wall.
Correction: Seal the sink to the wall since it is exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets torn:
1) make table refrigerator
2) reach-in refrigerator
Correction: Repair/replace the door gasket.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment and/or drainboards of the three-compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) exterior sides of fryer
2) left side of grill
3) shelves at cookline (see below microwave oven)
4) rubber shelf liner at tea dispenser table
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups at the bar were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Sink - Service Sink
Observation: The mop sink was removed from the facility.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Indoor Areas - Surface Characteristics
Observation: The new indoor wall in the kitchen and at the new section of the bar does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the back hand sink and cookline handsink.
Correction: Corrected. Ensure all handsinks are stocked with a supply of disposable paper towels.
- Lighting, Intensity
Observation: Lighting insufficient at the three compartment sink.
Correction: Upgrade lighting to at least 20 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) ceiling tiles displaced above new wall installation in kitchen
2) wall panel not secured and sealed to the wall right of the cookline handsink
3) paint on floor below fryers has peeling paint
4) floor below/behind reach-in refrigerator and freezers
5) wall behind new low boys at new bar section not sealed to countertop and floor
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) rubber floor mats are sticky
2) wall where three compartment sink originally was stained/not clean
3) floor where three compartment sink originally was is stained
4) floors in general have staining/not clean in areas--see in front of the refrigrators, below cook line hand sink, etc
5) floor around grease trap
6) floor below fryers
Correction: Maintain the physical structures clean.
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment--muliple pieces construction equipment present .
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Personal Care Items - Storage
Observation: Personal care and personal items stored in utensil drawer at meat slicer table with utensils.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
|
09/21/2011 | Routine | |
all food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple bags of portioned pastrami in homestyle refrigerator are cold holding at 45* and on the top insert of the make table at 47*.
Correction: Cold hold potentially hazardous foods (phfs) at or below 41*. Pastrami relocated to commercial 2-door refrigerator. Advised to discontinue storing phfs in the homestyle refrigerator since this unit is continually opened and closed and therefore not capable of maintaining phfs at or below 41*. Suggested using this unit to store non-phf food such as commercial salad dressing and produce since these items do not require holding at 41* or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Pastrami not labeled with a use by date.
Correction: Label the use by date on the pastrami for 7 days once the package has been opened or product has been sliced--day one is the day the package is opened.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the sliced ready-to-eat (RTE) salami in the refrigerator, the food should have been discarded on May 2.
Correction: Corrected by discarding. Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Presswood shelves are used for storage in the kitchen.
Correction: Seal or replace the shelves with material that is smooth, easily cleanable, and non-absorbent.
- Nonfood Contact Surfaces
Observation: Cloth towel is lining a sheet pan and fryer baskets are stored on top.
Correction: Remove the cloth towel since it is absorbent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary test strips not provided.
Correction: Provide quaternary test strips to ensure the sanitizer solution is in safe and acceptable levels.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Service sink separating from the wall.
Correction: Reseal to the wall.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Used ziplock bags are being reserved for re-use.
Correction: Once the original contents have been emptied, discard the bags. Provide approved multi-use containers for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) meat slicer
2) potato cutter
3) knife in rack
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) shelves right of stove (storing frying pans) are tacky/sticky
2) sides of fryers
3) potato prep table shelf
4) bake pan on floor below ice machine
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: 1) Floor drain at three compartment sink is very slow to drain and/or clogged.
2) carbonator has minor leak
Correction: Maintain plumbing in good repair. Have the floor drain unclogged ASAP.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Waste drain line of the service sink does not extend all the way to the floor drain and is consequently dripping onto the floor.
Correction: Properly extend the drain line to the drain.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: Trash can not provided at the bar hand sink.
Correction: Provide a trash can in the immediate areas of the hand sinks.
- Refuse - Covering Receptacles
Observation: The lids to the dumpster are open.
Correction: Maintain the lids and doors of the dumpster closed.
- Outer Openings - Protected
Observation: The front door is not self closing.
Correction: Install a self-closing device so the door closes by itself.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) the floor and floor-wall juncture is not sealed behind the reach-in freezer and refrigerator
2) cove molding not secured to wall right of the make table
3) cove molding not secured to wall below service sink
4) floor around service sink drain is damaged
5) a gap exists around the waste drain line of the hand sink adjacent to the service sink
6) base tiles not secured/sealed to the wall right of the three-compartment sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor behind/below the fryers
2) floor below hand sink adjacent to the service sink
3) floor and wall below the three-compartment sink
Correction: Clean.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Fruit/phorrid flies and drain flies are present in several areas of the kitchen substantially more than observed last routine evaluation.
Correction: Increase methods to control pests to prevent contamination of food or equipment and eliminate harborage conditions since several exist.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead fruit/phorrid flies are found on the premises in many numbers on the floor behind the cookline (right side) and wall below service sink.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Raid flying insect spray stored at the bar with utensil tray and straws.
Correction: Corrected by removal. Raid is NOT approved commercial use and all pesticides shall be applied by a certified pest control operator. Approved pesticides shall be stored physically separate from general chemicals, food, food equipment, and food contact surfaces.
|
05/17/2011 | Routine | |
All food temperatures observed are internal.
2011 permit issued
- Person in Charge
Observation: Lack of Hampton Certified Food Manager.
Correction: Register the Serv Safe certificate with the Hampton Health Dept ($10) and post the Hampton Certificate in public view at the facility.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw frozen chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) deli meat and chicken breast in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the Whirlpool refrigerator.
Correction: Provide a thermometer inside the refrigerator at the front by the door.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in facility.
Correction: Post of no-smoking signs or international no-smoking . These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices
Observation: Quaternary test strips not provided.
Correction: Provide quaternary test strips to ensure the sanitizer solution is in safe and acceptable levels.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the men's restroom is separating from the wall.
Correction: Seal the sink to the wall.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers and single service zip lock bags were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers and single use items for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Cloth towels lining sheet pan next to table top fryer are heavily soiled.
Correction: Remove the towels and launder.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The potato dicer is not clean.
Correction: Clean and sanitize before use.
- Non-Food Contact Surfaces
Observation: The pvc line/conduit behind the grill mounted to the wall is not clean.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: Cloth towel lining conduit left of large fryer is soiled.
Correction: Remove the cloth towel.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at all handsinks.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the hand sinks adjacent to the three-compartment sink and chest freezer.
Correction: Ensure all hand sinks are supplied with soap.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the hand sink adjacent to the chest freezer.
Correction: Corrected. Ensure all hand sinks are stocked with a supply of paper towels.
- Lighting, Intensity
Observation: Light bulb burned out at vent hood system.
Correction: Replace the bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor and floor-wall juncture is not sealed behind the reach-in freezer and refrigerator
2) cove molding not secured to wall right of the make table.
Correction: Repair the floor and seal the floor-wall juncture no later than 12/31/11. Seal the cove molding to the wall.
- Pests - Controlling Pests*
Observation: Fruit/phorrid flies present in several areas of the kitchen.
Correction: Increase methods to control pests to prevent contamination of food or equipment.
|
02/09/2011 | Routine | |
all food temperatures observed are internal. 2011 permit issued
- Critical: Employee Health*
Observation: Employee health policy not provided/implemented so employees or applicants are aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Discussed with operator to implement an approved employee health policy Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Food Storage - Clean and Dry Location
Observation: Cased chicken and cased potatoes stored on the floor.
Correction: Store food elevated up off the floor.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken sitting in service sink.
Correction: Corrected by relocating to the refrigerator. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bacon cooked this morning around 11:00 am and sitting in container top of make table holding at 74*.
Correction: Corrected by cooking crisp. Crisp cooked bacon is not considered a potentially hazardous food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken in box sitting on floor next to service sink holding at 48* (top portion).
Correction: Corrected. Cold hold potentially hazardous foods at or below 41*.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Tongs stored on cloth towel lining sheet pan.
Correction: Remove the cloth from the sheet pan since it is absorbent.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Potato dicer not clean.
Correction: Clean and sanitize.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased single service stored on the floor.
Correction: Store single service elevated up off the floor.
- Outer Openings - Protected
Observation: The self closing device on the back door is in poor repair.
Correction: Repair/replace the self-closing device.
- Physical Facilities in Good Repair
Observation: 1) The floor and floor-wall juncture is not sealed behind the reach-in freezer and refrigerator
2) cove molding not secured to wall right of the make table.
Correction: Repair the floor and seal the floor-wall juncture no later than 12/31/10. Seal the cove molding to the wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Electrical conduit along ceiling light fixture is not clean (in front of fryers).
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Cell phone charging on top of souffle cups and lids.
Correction: Corrected. Store personal belongings such as cell phones separately from food and food contact surfaces. Provide a designated area for employees to store their personal belongings.
|
11/01/2010 | Routine | |
Restaurant representatives - add corrected or new information about Olde Towne Tavern, 31 E Mellen St, Hampton, VA 23664 »